The Eastern Cross/Fasting recipes/Mujaddara
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Mujaddara
مجدرة
Lentils and rice with crispy onions
Wine & oil daysPrep 10 minCook 50 minServes 4
When to eat it. Made with oil. Keep it for days when wine and oil are allowed, like weekends in Lent and most of the Nativity Fast.
Ingredients
Method
- Simmer the lentils in plenty of water for 15 minutes, until half cooked. Drain.
- Meanwhile fry the onions in the oil over medium heat for 25 to 30 minutes, stirring often, until deep brown. Lift out half for the topping.
- Add the rice, lentils, cumin and salt to the remaining onions. Pour in water to cover by 2 cm (¾ inch), cover tightly and cook on low for 18 to 20 minutes.
- Rest 5 minutes, fluff and pile the reserved onions on top. Serve with a simple salad.
Tip. The onions should be dark brown, nearly crispy. That is where all the flavour comes from.
Fasting customs differ between churches and parishes. When in doubt, follow what your priest gives you. Not sure what today allows? Check the Orthodox calendar.
More for wine & oil days
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